Genovese basil is a warm-season culinary herb with large, fragrant leaves. It is frost-sensitive and does best when harvested often so it never sets flowers.
See this plant in the collectionSoil pH
6.0 – 7.0
Germination soil temp
21 – 29 °C
Growing air temp
21 – 32 °C
Spacing
25 – 30 cm apart
Sowing depth
0.3 – 0.6 cm
Sun
6 – 8 hours per day
Water
2.5 cm per week
Days to maturity
60 – 90
Sow direct after frost, or start indoors 4 weeks early.
Keep soil consistently moist but never waterlogged.
Pinch the central stem once the plant reaches 15 cm.
Remove flower spikes as soon as they appear to keep leaf flavour.
Harvest from the top down so the plant keeps branching.
Every figure above comes from these pages.